I love granola for the crunch. Crunchy food can be great for self-regulating. The nuts and seeds are high in good fats, protein and polyphenol-rich. Making it at home means less salt and sugar than a store-bought granola.
I eat mine in yoghurt, or with fruit.
How do you like it?
The ingredients can change depending on what I have in the cupboard. This week I added some buckwheat groats that I had leftover.
1 tbs coconut or olive oil
1 tbs honey or maple syrup
2 tsp ground cinnamon
1 tsp vanilla extract
2 cups of rolled oats
1/2 cup of nuts (choose from walnuts, pecans, cashews, hazelnuts, macadamias)
1/2 cup pumpkin seeds
1/4 cup puffed buckwheat (optional)
1/4 cup coconut flakes
pinch of salt
Preheat the oven to 150 celsius and line a baking tray with baking paper.
Mix all the ingredients together in a bowl. You might need to melt the coconut oil if you use it.
Spread the mixture evenly on your baking tray and put in the oven for 20-25 minutes, stirring half way through.
Allow the mixture to cool completely before putting it in an air-tight container in the pantry for a couple of weeks. You might want to add dried fruit like cranberries to your granola, but remember this significantly ups the sugar content
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